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This Broccoli Pesto Chicken Pasta is the perfect veggie packed and light pasta dish for summer!

Broccoli Pesto Chicken Pasta

  • Author: Kelsey




  • 1 cup packed fresh basil
  • 2 teaspoons minced garlic
  • 3 tablespoons pine nuts
  • 5 tablespoons olive oil
  • 1 tablespoon lemon juice

Chicken Pasta:

  • 3 cups chopped or shredded cooked chicken
  • 2 tbsp. olive oil
  • 1 tbsp. garlic, chopped
  • 3 tbsp. pesto
  • 10 oz. small pasta like bowtie or rotini
  • 2 cups broccoli
  • 1 cup snap peas
  • 1 cup zucchini
  • Salt and pepper, to taste


  • In a large pot, start boiling water for pasta, add the salt and pepper and return to a simmer. Once the pot is boiling add pasta.
  • Cook for about 10-12 minutes then drain.
  • In a food processor or blender combine fresh basil, garlic cloves, pine nuts and olive oil.
  • In a sauté pan, add the olive oil, pesto and the chopped garlic. Bring to a simmer.
  • Add the vegetables: broccoli, snap peas and zucchini, stir to coat and cook for 2 minutes.
  • Add cooked chicken and pasta.
  • Once everything is cooked, toss all in a large bowl, add parmesan cheese and enjoy!